1. Place quinoa in a colander and rinse with warm water for 2 minutes. Note: quinoa must be rinsed VERY WELL to remove the bitterness on the seed. In a saucepan, combine 1/2 cup quinoa and 1 cup chicken broth. Bring to a boil and let cook until quinoa splits and absorbs most of the chicken broth, about 15 minutes. Drain and cool.

2. In a large bowl combine quinoa, cucumber, parsley, green onions, and mint. Drizzle with Tabbouleh Dressing and toss to coat. Cover and chill for 4 to 24 hours. Stir tomato into quinoa mixture justbefore serving.